I've been making pizza for years at home, but I never thought too much about the leftover flour. What is everyone's technique for shaking off the flour and would the remaining flour on this pizza turn you away?
Yes, it creates a bad mouth feel and bitter taste. Use semolina flour when stretching and launching instead of white flour. A perforated peel may also help so extra flour falls off onto the prep surface.
kingbrad
Wouldnโt bother me. I do think a lot of videos of how to make pizza have people using way too much flour. Admittedly I just started, but Iโve found I can get by with much less when it comes to stretching and launching. I also do put olive oil around the crust, which makes the flour less noticeably visually and tastes great imo
chelseaeights
I like how it tastes ๐คท๐ผโโ๏ธ
Itsabigdog
rub the crust with butter and apply salt and garlic powder as soon as it comes out of the oven is what I do.
LooksLikeRain070
Have you tried semolina? I think I prefer that. Little Caesarโs vibes.
SolidMikeP
Make my dough as dry as possible so I dont have to use much extra so it doesnt stick
6 Comments
Yes, it creates a bad mouth feel and bitter taste. Use semolina flour when stretching and launching instead of white flour. A perforated peel may also help so extra flour falls off onto the prep surface.
Wouldnโt bother me. I do think a lot of videos of how to make pizza have people using way too much flour. Admittedly I just started, but Iโve found I can get by with much less when it comes to stretching and launching. I also do put olive oil around the crust, which makes the flour less noticeably visually and tastes great imo
I like how it tastes ๐คท๐ผโโ๏ธ
rub the crust with butter and apply salt and garlic powder as soon as it comes out of the oven is what I do.
Have you tried semolina? I think I prefer that. Little Caesarโs vibes.
Make my dough as dry as possible so I dont have to use much extra so it doesnt stick